Description
This One Pot Cajun Chicken and Rice is a flavorful, easy-to-make meal perfect for a quick weeknight dinner. Juicy chicken breasts are seared with homemade Cajun seasoning, then simmered with rice, bell peppers, and celery in a single skillet. Finished with fresh mango, cilantro, and lime wedges, this dish combines spicy, sweet, and savory notes for a balanced and satisfying dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts (or chicken thighs)
- 1 teaspoon olive oil
- 2 teaspoons Cajun seasoning
- 1 tablespoon honey
- 2 tablespoons butter
- 1 tablespoon butter (as needed)
Vegetables and Rice
- 1 celery stalk (thinly sliced)
- 1 bell pepper (diced, red preferred)
- 1 teaspoon minced garlic
- 1 cup long grain white rice (uncooked)
- 2 ¼ cups chicken broth (low sodium recommended)
- 1 tablespoon Cajun seasoning
Toppings
- 2 mangoes (diced, optional)
- handful cilantro (chopped)
- Lime wedges (for squeezing)
Instructions
- Prepare the Chicken: Rub olive oil all over the chicken breasts. Season them evenly with 2 teaspoons of Cajun seasoning on all sides to build flavor.
- Sear the Chicken: Heat a large skillet over medium heat and melt 2 tablespoons of butter. Once melted, stir in the honey to create a sweet glaze. Add the chicken breasts to the pan and brown for 1-2 minutes on each side until they develop a golden crust. Remove chicken from the pan and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the sliced celery, diced bell pepper, and minced garlic. Sauté the vegetables for 1 minute to soften and release their flavors. If the pan is dry, add 1 tablespoon more butter as needed.
- Add Rice and Seasoning: Stir in the uncooked rice along with 1 tablespoon Cajun seasoning. Mix well to coat the rice and vegetables evenly.
- Add Broth and Simmer: Pour in 2 ¼ cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
- Cook Chicken with Rice: Return the seared chicken breasts to the skillet, placing them on top of the rice mixture. Cover the skillet with a lid and cook for 15-20 minutes until the chicken is fully cooked through and the rice is tender.
- Finish and Serve: Remove the lid and fluff the rice gently with a fork. Serve the chicken and rice with a scoop of diced mangoes, a sprinkle of fresh chopped cilantro, and lime wedges for squeezing to add brightness.
Notes
- Use boneless, skinless chicken thighs as an alternative for juicier meat.
- If mango is not available or preferred, substitute with diced pineapple or avocado for a different sweet note.
- For more heat, add extra Cajun seasoning or a few dashes of hot sauce before serving.
- Use low sodium chicken broth to control salt levels in the dish.
- This recipe is perfect for meal prep and can be reheated well for next day leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 19 g
- Sodium: 628 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 73 mg
